Cooking for a large party, it is a good idea to look for a slow cooking recipe, preferably a meal in a pot, which allows the host enough time to tend to other chores.

Food chain Bitan Wines has declared a meat carnival between January 1 and 19, lowering prices and offering premium cuts not previously sold in supermarkets. In addition, the cookbook Meat Recipes for the Whole Family (in Hebrew) will be given to customers who spend NIS 150 or more on meat. The book, written by chef Sahar Raphael, offers many regional recipes of hearty meat dishes for large family dinners.

So take advantage of reduced prices to try a new recipe for a large party or cook a large amount and freeze half for next time.

Here are three recipes from the book, courtesy of chef Raphael and Bitan Wines.

Mash the potatoes while hot, add 3 Tbsp. oil, salt pepper and eggs. Mix well and set aside.

To prepare meat: In a deep skillet, heat oil and fry the onions until golden. Add meat and mix until all meat is crumbled and color is changed. Season with salt and pepper, add a pinch of nutmeg and parsley and let cool. When cooled, add the pine nuts.

Grease a glass baking dish.

Spread half of the mashed potatoes at the bottom in an even layer. Pour the meat on top of the mashed potatoes in an even layer and top with the rest of the mashed potatoes so it covers all the meat. Using a fork, create lines across the mashed potatoes.

Coat the meat with flour and sauté on medium heat until golden. Remove meat from the pan. Add the onion and sauté until browned. Add the tomato paste and cook, stirring over low heat. Add the wine, bring to a boil and return the meat.

Add the date honey, stock (or water) until meat is covered and arrange the chestnuts around the meat. Season with salt and pepper, add the rosemary, bring to a boil, lower heat and cover. Lower heat to minimum and cook for 3 hours. After three hours, check the liquids. If it is reduced and thickened, taste and season if necessary. If not thickened enough, bring the heat up uncovered and let some of the liquid evaporate.

Heat oil in a pan and sear the meat on all sides until browned. Remove the meat from the pan and add the onions, carrots and celery.

Continue sautéing until browned and add the tomato paste, paprika, honey and wine. Mix well and add 2 cups of hot water. Bring to a boil.

Return the meat and arrange as flat as you can in the pan. Add enough water to cover the meat and vegetables. Season with salt and pepper, cover and cook for two hours. After two hours, taste and add more salt and pepper if needed. Add the cut vegetables and garlic and cook at least 1 more hour.

Serve with the vegetables.

The recipes and photos are courtesy of Bitan Wines and chef Sahar Raphael. For a list of Bitan shops, go to www.ybitan.co.il.